不同干燥方式对苦瓜营养与品质特性的影响  

Effects of Different Drying Methods on the Nutrition and Physical Properties of Momordica charantia

作　　者：邓媛元[1] 汤琴[1] 张瑞芬[1] 张雁[1] 刘磊[1] 魏振承[1] 马永轩[1] 张名位[1] DENG YuanYuan TANG Qin ZHANG RuiFen ZHANG Yan WEI ZhenCheng LIU Lei MA YongXuan ZHANG MingWei(Sericultura ＆ Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广州510610

出　　处：《中国农业科学》2017年第2期362-371,共10页Scientia Agricultura Sinica

基　　金：广东省中国科学院全面战略合作专项资金竞争性分配项目(2013B091100011);广东省社会发展项目(2013B021800071)

摘　　要：【目的】研究不同干燥加工方式对苦瓜营养成分含量、抗氧化活性及品质特性的影响,为苦瓜干燥加工的工业化生产方式优选提供理论依据。【方法】以营养成分(多糖、维生素C、总酚、总黄酮、类胡萝卜素含量)、总抗氧化能力(ORAC)、感官特征(色泽、硬度)和微观结构为评价指标,研究真空冷冻干燥、日晒干燥、热泵干燥、热风干燥、微波干燥和真空热干燥共6种干燥方式对苦瓜营养成分、抗氧化活性、感观和质构品质的影响。【结果】在营养成分与抗氧化活性方面,除真空冷冻干燥外,其余5种干燥方式下苦瓜中多糖提取率无显著降低;热泵干燥多糖含量最高为29.22 mg·g^(-1) DW,微波干燥最低为16.91 mg·g^(-1) DW。干燥后Vc、总酚、总黄酮、类胡萝卜素含量和ORAC值均有所下降。热泵干燥Vc含量最高,微波最低,分别为84.81和6.64 mg·100 g^(-1)。热风干燥总酚和总黄酮含量最高,分别为32.04 mg GAE·g^(-1)和7.44 mg CE·g^(-1);真空冷冻干燥最低,分别为14.14 mg GAE·g^(-1)和0.36 mg CE·g^(-1)。热泵干燥类胡萝卜素含量最高,日晒最低,分别为0.86和0.11 mg·g^(-1) DW。热泵、微波和真空热干燥ORAC值均较高,分别为226.44、224.66、244.10μmol TE·g^(-1);真空冷冻干燥最低,为113.23μmol TE·g^(-1)。在感观品质方面,加热干燥会引起苦瓜的褐变,真空冷冻干燥可以较好的保持苦瓜的色泽;热泵干燥叶绿素a和b含量最高,日晒干燥含量最低;日晒干燥苦瓜硬度最高,真空冷冻最低。扫描电镜观察微观结构发现真空冷冻和真空热干燥苦瓜呈现蜂窝状松散结构,热风、热泵和日晒干燥苦瓜组织结构紧缩,微波干燥组织破裂,但无明显收缩。【结论】不同干燥方式对苦瓜营养与品质特性的影响差异较大。综合比较,热泵和热风干燥苦瓜营养成分与抗氧化活性损失较小,真空冷冻干燥苦瓜色泽和质构特征较好,日晒和微波干�【Objective】The objective of this study is to provide a theoretical basis for choose the optimal industrial production mode of drying process of Momordica charantiaL.by studying the effect of different drying methods on nutrition, antioxidant and physical properties. 【Method】Nutrition components （polysaccharide, Vc, total phenolics, total flavonoid, carotenoid ）, oxygen radical absorbance capacity （ORAC）, sensory evaluation （color and hardness） and microstructure were taken as evaluation indices. Vacuum freeze drying （VFD）, sun drying （SD）, heat pump drying （HPD）, heat air drying （HAD）, microwave drying （MD） and vacuum heat drying （VHD） were adopted to dry M. charantia, and then the effects of six drying methods on texture quality and related physicochemical indices during processing were studied. 【Result】For effects of different drying methods on nutritional ingredient and antioxidant, except for VFD, M. charantia processed by other methods had the same extract ratio of polysaccharide. M. charantia dried by HPD had the highest contents of polysaccharide of 29.22 mg·g^-1 DW, while MD presented the lowest contents of 16.91 mg·g^-1 DW. The contents of Vc, total phenolics, flavonoid, carotenoid and ORAC of different drying methods on M. charantia were reduced after processing. M. charantia dried by HPD had the highest contents of Vc （84.81 mg·100 g^-1）, while MD contained the lowest （6.64 mg·100 g^-1）. HAD had the highest contents of total phenolic and total flavonoid （32.04 mg GAE·g^-1 and 7.44 mg CE·g^-1, respectively）, while VFD contained the lowest （14.14 mg GAE·g^-1 and 0.36 mg CE·g^-1, respectively）. HPD had the highest contents of carotenoid （0.86 mg·g^-1 DW）, while SD contained the lowest （0.11 mg·g^-1 DW）. The highest ORAC was obtained from HPD, MD and VHD （226.44, 224.66 and 244.10 μmol TE·g^-1, respectively）, while the lowest was 113.23μmol TE·g^-1, which observed in VFD. As forsense and physical properties, browning

关 键 词：苦瓜 干燥方式 抗氧化活性 营养 色泽 微观结构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]